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Prepare Boneless Mutton (diced).
Use [Marinade].
Use Salt.
Use Sambar Powder (see below).
You need to prepare Oil.
Prepare [Lentil Base].
Use Yellow Lentils.
Use Water (for boiling).
Use [Stew].
You need to prepare Yellow Onions (finely diced).
Use Garlic (minced).
Prepare Ginger (minced).
You need Eggplant (rough chop).
You need to prepare Tomatoes (rough chop).
Provide Carrots (rough chop).
You need Potatoes (rough chop).
Prepare Fresh Coriander (rough chop, separate stems and leaves).
You need to prepare Water (for stewing).
You need Sambar Powder (see below).
Use Tamarind Slice or Juice from 2 Tbsp Tamarind Paste.
Provide Palm Sugar.
Use Salt (I count 1 tsp).
Provide [Aromatics].
Provide Curry Leaves.
Prepare Mustard Seeds.
You need Fenugreek Seeds.
Use Cooking Oil.
Use [Quick Sambar Powder] - if you can't find in market.
Prepare Chilli Powder.
You need Turmeric Powder.
You need Coriander Powder.
You need Cumin Powder.
Use Ground Black Pepper.
You need to prepare Ground Split Chickpea.
You need Ground Black Gram.
You need Asafoetida (optional).

Short Tips:

- Sometimes all the dish needs is a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

MARINADE: marinate the diced Mutton with Salt, Sambar Powder and Cooking Oil for 3 hours to overnight. PIC: home made Sambar Powder.
LENTILS: in a pot, add the Lentils with 2 cups of Water until boiling. When the liquid has rediced, add more Water, 1 cup at a time. Continue to cook until the Lentils have disintegrated and turns to mush. Turn off the heat and set aside..
MUTTON: in a large pot, heat 4-5 Tbsp of of Cooking Oil until hot. Add the Onions, Garlic, Ginger and Fresh Coriander Stems and fry them until fragrant (10 seconds). Next, add the Mutton, mix well and stir fry them until the Mutton browns all over..
ASSEMBLE: once the mutton browns, add 5 cups of Water as well as the Vegetables, the Red and Green Chillies, the Tamarind Slices (or Tamarind Juice), Palm Sugar, Salt (season as you go) and Lentils. Bring it to a simmer, cover the pot and cook for 1 hour or until the Mutton is tender and the liquid has reduced. Stir the bottom every 5 minutes..
AROMATICS & HERBS: while waiting for the ragout, heat 1 Tbsp of Cooking Oil in a pan and toast the Curry Leaves, Fenugreek and Mustard Seeds. WHEN the ragout looks done, add the Aromatics into the stew and mix well. Serve and garnish with Fresh Coriander Leaves..

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